Vegetable Cakes With Tomato Basil Cream

Serve these as a main course for a light supper or as a side dish. Delightful!

• Ready In: 47 mins
• Serves: 4

Ingredients

• Tomato Basil Cream

• 1  large  ripe tomatoes, halved, seeded, and chopped (1 cup)
• 1⁄2 cup nonfat sour cream
• 2  tablespoons  chopped fresh basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper

• Vegetable Cakes

• 4  large eggs
• 8  ounces zucchini, shredded fine (2 cups)
• 8  ounces  summer squash, shredded fine (2 cups)
• 1  medium carrot, shredded fine (1/2 cup)
• 1⁄3 cup  dry  plain breadcrumbs
• 1⁄3 cup  packed basil, chopped fine
• 1⁄3 cup  grated parmesan cheese
• 1  small onion, grated (1/4 cup)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
2. Cover and refrigerate until ready to serve.
3. Heat the oven to 200°F.
4. Make the cakes: In a large bowl, beat the eggs with a fork.
5. Stir in the remaining ingredients until well blended (you should have 3 cups).
6. Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
7. Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
8. Add 2 more cakes to the skillet.
9. Cook the cakes for 2 1/2 to 3 minutes on each side.
10. Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
11. Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
12. Serve right away.
13. Enjoy!